DirtyFLRestaurant Inspection Data

BANYAN GOLF CLUB

1393 Lyons Road
West Palm Beach, Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10807078

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm. - From follow-up inspection 2025-04-03: Dish machine heat sanitizer <160F Admin Complaint

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10734684

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Advised operator to sanitize via triple sink with quaternary sanitizer 200-400ppm.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna burger over hot dogs at tall stainless reach in cooler by cook line, raw ground beef over fully cooked meatballs at walk in freezer. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: chicken Waldorf salad made 3/11, butternut squash soup 3/18, chicken tortilla soup 3/19, mushroom barley soup 3/19. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Observed by grill. Per operator, held out of temperature overnight. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (115F - Hot Holding) Observed by grill. Per operator, held out of temperature overnight. See stop sale. cooked rice (101F - Hot Holding) Observed on top of oven. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator time marked product for remaining 3 hours. Emailed time control procedure to operator. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad not date marked at walk in cooler. Per operator, made 3/24. Advised operator to date mark product.

Inspection Date: 2/3/2025

Inspection #: Visit ID: 10734271

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2025-02-03: **Time Extended**

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8719720

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline- in use avocados with stickers still attached- educated operator employee removed. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At glass reach in cooler by cookline- cooked egg date marked 11/26 not used within 7 days- see stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At pantry area- approximately 6 rusted cans of cranberry sauce- see stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over sauces- operatorvremoved and stored properly. At glass reach in cooler by cookline- raw smoked salmon stored over Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar area- handwashing sink with cups inside. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Lunch menu Nova platter, Ahi Tuna Tataki, Ahi Tuna poke, Ahi tuna burger, Salmon Pizza all with no indication of dishes being served undercooked/raw. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8565228

  • 08B-38-4:Basic - Food stored on floor. Observe in walk-in freezer a case of food on floor.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe with oyster tags.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated he doesn't have any way to test temperature.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Rear kitchen hand sink.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8341559

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.At two compartment sink - shrimp defrosting in standing water- operator placed under running water. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes to clean dishes- without washing hands- educated operator-employee washed hands. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over cooked meatballs- operator moved raw salmon to lower shelf. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar handwash sink - cups stored inside sink- operator removed. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass reach in cooler near cookline- guacamole with tomatoes made Saturday 12/02/2023 - not date marked - operator date marked. Corrected On-Site